Soya Bean Sundal Recipe (Salt and Sweet)

Soybean Sundal is a healthy and very tasty snack made using soaked soybeans, spices and grated coconut. It is soft and light buttery, with a slight crunch of coconut and the aroma of tadka. It is also easy to make and fill. You can enjoy it as an evening snack or in small doses whenever you feel hungry.

This recipe snack is easy to make and takes less time, the beans are soft and slightly nutty in taste, and the coconut gives it a nice texture. You can make it salty or sweet as per your choice. Even kids love it as it is soft, mildly spicy and the sweet version has a mild sweetness to it.

jump to:

About Soybean Sundal

Soybean Sundal is a variation of the normal Sundal made from legumes like chickpeas or black eyed beans. The use of soybean makes it protein-rich and more healthy. It has a soft texture but tastes delicious if cooked properly. Tempering with spices and adding grated coconut gives a nice traditional aroma and taste.

The salt version is simple, mildly spicy and buttery, perfect for a quick snack. The sweet version is mildly sweet and spicy, soft and delicious with jaggery and tamarind. Both versions are easy to make and take very little time once the beans are soaked. It is not oily or heavy, very light to eat.

It is very important to soak the beans properly so that they become soft. If the beans are not soaked enough, even pressure cooking will not make them soft and they will be hard to chew. I personally like the sweet version for its flavor and taste. You can add roasted nuts to it for extra crunch and richness.

I usually make this sundal when we feel like eating something different from the usual breakfast. I like both the salt and sweet versions for family breakfast. It is healthy, easy to digest and remains soft for hours when kept covered.

Soybean Sundal Ingredients

• Soybean – I have used dried soybeans which I soaked overnight and cooked soft. It gives nice buttery taste and soft texture. You can also use fresh soya but dried soya tastes better.
• grated coconut – I have used freshly grated coconut for both sweet and salt versions. It gives good taste and mild sweetness. If fresh is not available you can use dried coconut.
• jaggery syrup – I have added it to sweet sundal for sweetness and it goes well with tamarind. You can also use brown sugar instead of jaggery.
• tamarind pulp – I used thin tamarind extract to give a mild spicy taste to the sweet version. If you like more spicy taste then you can increase it a little.
• mustard seeds – It is for tempering, gives light crispness and good aroma. If you don’t like it you can leave it.
• Curry leaf – I have used some curry leaves while seasoning. It gives good taste and freshness. You can also use coriander leaves.
• red chilli – This salt gives some heat and color to the sundal. If you want, you can also add green chillies instead.
• hing – I have added a small pinch while adding tadka. It gives good aroma and helps in digestion.
• Cumin – I used the sweet version for the tempering, it gives a mild taste and gives a good balance to the taste of jaggery.
• Roasted Cumin Powder – I added a little salt to it for extra flavor. It gives a mild smoky flavour.
• Oil – I used regular cooking oil for the tadka. You can also use coconut oil for a more traditional flavor.

similar recipe

How to make Soybean Sundal step by step

1.Salt version: Soak soybean overnight. Pressure cook on medium flame with enough water for 3 whistles or until soft. Drain the water and keep aside.

2.I divided it into two parts for salt and sweet. Heat oil in a pan – add mustard seeds, urad dal, red chilli, asafoetida, curry leaves and let it splutter, add salt as required. – Then add cooked karmani.

3.Toss it well, then add coconut and mix well. switch off

4.Mellow version: Heat oil in a pan, splutter cumin seeds, then add soybean and tamarind pulp.

5.Then add jaggery syrup to it and mix well. When the moisture is absorbed, add coconut.

6.Cook on low flame for 2 minutes, toss and turn off.

Serve hot as evening snack!

Expert Tips

• soaking – I always soak soybeans overnight or at least for 6 to 7 hours so that they become soft after cooking.
• cooking beans – I usually pressure cook for 3 whistles, this gives the right texture. Do not overcook it otherwise it will become mushy.
• sweet or salt – You can split the cooked beans in two to make both versions, that way you can enjoy both flavors.
• Selection of coconut – I have used freshly grated coconut as it gives the best taste. Frozen can be used if you thaw thoroughly before adding.
• Jaggery – If you want a lighter taste then you can add less jaggery and more for sweet taste. Both taste good.

serving and storage

Serve Soybean Sundal hot or at room temperature as a snack. It tastes good as evening snack or tea time. You can store leftovers in an airtight container. The sweet version stays good for up to a day at room temperature. The salted version can be kept a little longer, but is best eaten fresh.

general questions and answers

1.Can I skip coconut?

Yes, you cannot use coconut but it gives good taste and soft texture. Without this the taste of Sundal is a bit plain.

2.Can I use sugar?

Yes, sugar works too but the taste will change slightly. It gives mild taste and distinct sweetness.

3.How many hours should the beans be soaked?

At least 5 hours or overnight. If the soaking process is short then the beans remain hard even after cooking.

4.Can I add dry fruits to it?

Yes, you can add any dry fruits like cashew almonds for extra crunch and taste.

5.Can I make sweet and salt together?

Yes, I usually divide the cooked beans and prepare both the versions separately. This method is simple and quick.

If you have any further questions about this Soybean Sundal Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter ,

tried this Soybean Sundal RecipeDo let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card